Image from Bing
Mike and I usually start our days with a couple of cups of coffee and toast or a muffin, but on Sunday mornings we like to fix a big breakfast and have a leisurely meal while reading the paper.
This morning I made the breakfast—pancakes with orange curd and blueberry sauce, bacon, and coffee. We may not eat again until tomorrow. (Would that were so!)
Blueberry sauce (it is that time of year here in New England):
In a small saucepan mix a cup of blueberries, 1/4 cup of orange curd, a pinch of salt, a teaspoon of corn starch, and a splash of orange juice. Simmer gently until slightly thickened but not so much that the the berries break down. Add a pat of butter and set aside.
Combine in small bowl:
- cup of all-purpose flour
- 1 tsp. baking powder
- pinch of salt
- some grated orange rind
- 1/2 cup plain Greek yogurt
- 1 egg
- 3/4 to 1 cup of milk
To serve, spread additional orange curd on each pancake and top with the blueberry sauce. A sprinkle of confectioners’ sugar or a dollop of whipped cream will make this quite impressive looking.
Really, you should separate the egg and just put the yolk in with the yogurt. Then, you are supposed to beat the egg white and fold that in at the end. I have made pancakes and waffles this way and they are very light and delicious, but at some point I always look around my small kitchen and think, “This is enough mess for this morning,” so I just put the whole egg in at once. No body around here is fussy enough to complain.
We had tentatively planned to be in Rhode Island today, but the storms predicted put our plans on hold. We will head out tomorrow if things look a little better.